This is a typical Karnataka dish, I usually make it with sweet kozukottai, during Ganesh Chaturthi and Naga panchami. Wonder why is it called Nuchinaunde ? well, it is very simple in Kannada Nucchu means Broken and Unde means Ball. Nucchu (Broken) can be of anything !!. So, why another name Unde Huli then? This spicy ball is also used in making Majjige Huli (spicy Yogurt gravy) and can also be added in Khuzmbu/sambar. It is a very delicious dumpling. You can have it for breakfast /Lunch / Dinner, highly nutritious and protein packed as well, what more can you ask for :). You can just eat it without any sides or you can make coconut chutney to go with it,

I just love munching on it, without any sides. It is very versatile you can change the ingredients your liking, I usually mix all the three dals. I also use different greens other than Dill ! Here I have used dill and Ponnanganni keerai (Sessile Joyweed). you can also use mint or coriander and curry leaves, Now with all the things I have told you definitely know this is going to be very tasty.

Nucchinunde always brings me lot of old memories, my memories are always entwined with my Maternal aunt (my periamma) but not with my grand mother!! This is something you can find in a restaurant it is just purely Home- made. Sometimes Amma (mom) would make it for our after school snack.

Wash and soak all the Dals. Drain all the dals for some 10 minutes so there is no water, Clean all the greens chop them up, green chillies and ginger as well.
Grind the Dals in a mixer coarsely with green chillies and ginger and a little coconut.

In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.
Mix them all together with some more chopped coconuts.
Make small oval shaped balls out of it and steam them in a Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.

Once done take them out serve it with coconut chutney or with a dollop of ghee.

Notes:
When making for festivals make as said in the recipe above you can omit Ponnangani Keerai.
You can just add coriander, curry leaves and coconut.
You can also add chopped veggies make it more inviting for kids!!
Don’t forget, grind the Dals coarsely.
Usually Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majji ge Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli, that is dumpling in Sambhar.

A very healthy and nutritious, protein packed steamed Lentil dumplings which are spicy and tasty with loads of flavours

Author: Jayasri

Recipe type: Breakfast/Brunch/Lunch

Cuisine: Indian

Serves: 18

Ingredients

Tuvar Dal 1 Cup

Channa Dal ⅓ cup

Urad Dal ¼ cup

Moon Dal ¼ cup

Dill leaves ¼ bunch ( around ½ cup)

OR

Ponnangani Keerai ( around ½ cup)

few sprigs of coriander leaves

one sprig of curry leaves

one inch Ginger

6 to 7 Green chillies

salt to taste

Asafoetida / Hing ⅛ tsp

Chopped coconut pieces

Instructions

Wash and soak all the Dals. Drain all the dals for some 10 minutes so there is no water, Clean all the greens chop them up, green chillies and ginger as well.

Grind the Dals in a mixer coarsely with green chillies and ginger and little coconut.

In a large bowl take the coarsely ground dal with the chopped greens, salt and Hing.

Mix them all together with some more chopped coconuts.

Make small oval shaped balls out of it and steam them in a Idli cooker or place them on Idli moulds and steam in a cooker for 15 minutes without the weight in a medium flame.

Once done take them out serve it with coconut chutney or with a dollop of ghee.

Notes

Notes:When making for festivals make as said in the recipe above you can omit Ponnangani Keerai.You can just add coriander, curry leaves and coconut.You can also add chopped veggies make it more inviting for kids!!Don't forget, grind the Dals coarsely.Usually Nuchiunde is made with only Tuvar Dal. But you can always use any dals in different variations.

You can add this in Majji ge Huli ( Yogurt gravy) or in Sambhar and call it Unde Huli, that is dumpling in Sambhar.

3.4.3177

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Blogging Marathon is such an addiction, after regular posting suddenly with problems I was unable to post for 3 days, but this is such an addiction which you don’t want to leave and Valli our hostess is such a gem of a person who is been kind enough to understand and allow me to do it with leisure after my problems get solved, but I couldn’t stop myself from doing so. As this is a commitment which I have agreed and I need to do this as quickly as possible. As of today my Group 2 is going to start with my first post today :), so I have planned to do it by tonight, so this will be my 2nd post of the day and stay tuned in for 2 more posts!!.In India you can different varities of Green leaves which are nutritious and used for its so many medicinal values, as India is famous for its Ayurvedic medicine, The root of Ayurvedic medicine is using natural ingredients found in the Nature, as the trees, leaves, fruits, nuts, roots, bark etc.., totally everything is used from lot of things found naturally by our mother earth.In olden days our ancestors always had a very particular method of eating food, which I think most of the Indians that too specially our bloggers who love food, basically who try to cook and bake good food healthy and nutritious food understand the importance our ancestors applied in their food habits in everyday cooking.., One such recipe is Agathi Keerai/ also called Aathi keerai is called Humming bird tree in English, The Botanical name for this tree is Sesbania Grandiflora tree, check out wiki for more information.This tree has got a number of medicinal properties which is used in our traditional ayurvedic and other traditional medicines. This Dry curry is usually made on Dhuvadeshi day that is after the Ekadasi day which is an auspicious day dedicated to Lord Vishnu on the eleventh day of Lunar fortnight. The Dhuvadeshi day which falls on the 12th day that is the next day after Ekadasi, in the month of Marghzi month according to tamil calender. The devotees who absorb Ekadasi by fasting the whole day, will prepare a very tailored food the next day, This is one such recipe prepared on that day, we usually make..Mor kohambu, Agathi keerai poriyal, Poricha sathamadhu, Nelli kaayi pachadi, Rice, Paruppu, Moong dal payasam, etc..,This Keerai/green leaves is a bitter to taste, but it is very good for health.

METHOD:Pick out the leaves, wash and keep aside.In a low flame, cook Tuvar dal in a pressure cooker, with 1 cup of water. Don’t over cook it, it should not become mushy, this should be done as if you can break it into 4 pieces.Chop the leaves and keep aside.In a pan heat tbsp of oil, once it is hot reduce the flame add mustard seeds once they splutter add channa dal, urad dal, chilies and curry leaves (chop it finely so kids will never know and eat it too!).Add chopped Agathi leaves sprinkle water and cook it well until cooked, sprinkling water now and then.Dissolve Asafoetida in a tbsp of water and sprinkle it. Once they are well cooked and cooked Tuvar dal, mix well, add salt as required.The curry should become dry, add freshly grated coconut mix well.Serve it with Mor kolumbu or with poricha santhambdhu.

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Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don’t have to bin them. This is one such recipe which I made use of the stalks.

METHOD:In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don’t change colour, Take them out and keep aside to cool down.Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.Once everything is ready, Grind the dry ingredients into a coarse powder,Now to this add all the herbs and grind them into a coarse paste.If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

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Raks says this is her method of making Aruchuvitta Sambhar, I make Aruchuvitta sambhar in my mom’s way (no onion and no garlic) I always make my sambhar freshly and I don’t stock them, when I saw this I thought of giving this a try.It was lovely and yes of course, meal of the day done with satisfaction.Hear goes the recipe……….

Heat a tsp of oil and fry all the Ingredients under Roast and grind and when cool make it into a smooth powder.In a pressure cooker, cook the dal with a bit of turmeric and 1 and 1/2 cup of water until soft.Now heat a tbsp of Oil, put in all the Ingredients under the temper heading and roast it until they all change colour, now add the chopped pearl onions fry until they turn transparent and now add chopped tomato and green chillies, curry leaves, cook them until they are soft.Microwave tamarind in a cup of water, they would have become soft now keep it aside for few minutes until they are enough to handle to your hand, add a bit of cold water which makes it cool sooner.Squeeze out the water, take the filtered juice add it to the cooking onions and tomatoes.Now add the chopped vegetables until they are well cooked.Now add the mashed and well cooked dal to it and cook all of them well together.Now add the powdered sambhar powder to it and boil it for a few more minutes.Now the Sambhar is ready to go, Enjoy it with warm rice and a dollop of Ghee.

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Hi, I had this lovely dal few days back, My second daughter was the first to have food, and she said it was ‘Thumba chennagide’ means it’s very nice, I think the combination of dates and tamarind was very good!, I have to tell I was thinking twice to try this out, as my kids are not any more kids they are teenagers who don’t get pleased very easily.I thank Srivalli, for this venture of me, cooking dates in a dal recipe, and want to thank Pratibha and Jigyasa for allowing us to use this recipe from your second book ‘Sukam Ayu’.The dal was quite tasty with different flavours, I had to tweak it a little bit, nothing drastically I had no dried dates so used soft dates, cooked them with Dal so they can be mashed up and my children wouldn’t even know !!.I couldn’t get hold of yam so I had to omit it, I used lot of other vegetables such as carrots, beans, Lilva beans, Drumsticks and it was really nice.I could notice the Fenugreek taste in the Dal, sweetness and tangyness of dates and tamarind, I omitted Jaggery as my hubby seems to find out even a little bit of Jaggery I add!, he did ask me if I had added Jaggery but when I told him what I had done, he said Mmmm.., and said it was quite nice.so here is the recipe…

METHODCook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn’t burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.lMmm.., very delicious, you too make this healthy recipe and enjoy it.

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Every week when it is Tuesday I keep thinking I will definitely start posting my Tried and tasted recipes/Bookmarked recipes, but it seems to never happen at all, I saw this Tuesday BM – Event in Priya’s blog and Aipi’s combined event, I thought that’s fantastic, I shall start posting one by one everyweek, so I can delete my Book Marks, no wonder I have so many of them and so many I have tried and seem to never post them. Today I decided I am going to do it!, Good girl aint’t I am :), Here I am with my Book Marked Recipe.This Girl is not only sweet and I have a special feeling with both of the SIL’s, ( hey not related to me), to each other, One showcases wonderful recipes with beautiful Photographs and the other showcases her blog with beautiful Authentic recipes, I love her blog, I know she would think I don’t visit her often but I do :).She has a beautiful, useful, medicinal right – up for every post she does, Of course you all guessed yes, that is Chitra of Ratouille – Any one can cook, I made some of her signature dishes from her authentic kitchen we all loved and enjoyed it, and I would love to tell her so…You must be wondering what did I try her Sambhar Powder which is on the main page of her blog! Get the Sambhar powder Recipe from here.

METHOD:Wash and cook finely chopped Spinach, Tomato (chopped into two halves) and Toor Dal together with a pinch of Turmeric powder in a pressure cooker up to 3 whistles.Meanwhile chop the small onions finely and keep aside until needed.Meanwhile when it is cooking, soak Tamarind in 1/2 cup of water and microwave for 1 minute, do not try to squeeze tamarind extract immediately you can add another 1/4 cup of water and squeeze the tamarind juice, if you can handle the hot water or leave it a few minutes, until you are comfortable with the water and squeeze the juice out of it.Take a broad vessel heat a cup of water, Once it starts boiling, add the tamarind extract allow it boil for few more minutes (10-12 minutes) until the raw smell disappears in a medium flame, be careful otherwise it darkens the vessel ! around the sides. keep an eye on it.By that time if the cooker has cooled down, remove the tomato and keep it aside but for the spinach-Toordal mixture , with a masher give a light mash, so both of them combine together very well then add this to the cooking vessel, Immerse a ladle in it, so when it is boiling it won’t spill out, still keep it a very medium flame and keep stirring now and then so it wont’ get stuck to the bottom, because it might start to thicken.Now Grind everything under the Grind together heading, with the cooked Tomato into a smooth paste with the help of 1/2 cup of water dissolve it well and add it to the cooking greens, mix well and let it boil, add required quantity of salt and asafoetida.Now take a wok heat oil, add mustard seeds once they crackle up add the chopped onions and curry leaves and fry for few minutes until they are transparent add this to the cooking greens and dal mix well, and Now your sambhar is ready to be served with papad or dry curry of your choice.I served it with Sweet cabbage dry curry…. recipe follows….

METHOD:Take a bowl with water, chop the cabbage finely and put it into the water, give one wash and drain all the water and keep aside.In a wok heat oil, add mustard seeds once they crackle add everything under Tempering and saute for a minute the colour of the dals change, or you smell a nice aroma, Now add the chopped cabbage and curry leaves and mix well.In a low flame cook the cabbage without any water, if you find it too dry sprinkle just a fistful of water.I usually keep them immersed in water, until I need them. Once the seasoning is done, I dip my palm take a fistful of the cabbage try to drain by giving it a little shake and then add it directly to the wok or you can do as I said earlier.Keep it covered and just few minutes once stir them all once and leave it again within 15- 20 minutes it gets cooked and just keep an eye that they don’t get stuck to the wok, as we all know that cabbage gives water on its own, it is better not to add too much water.Add salt mix well leave it for few more minutesThen add freshly grated coconut mix well and serve.This even goes well with Rasam, Chapatis etc..,,

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Hi friends, Hope you are all doing, It is so cold and horrible out here, I cannot even stand in the kitchen as I don’t have a heater there, and I cannot even cook as my toes and legs are getting numb if I stood long in their, I have never the temperature getting so cold, They say it is going to be like for some more time. May be I think we are going to have a white Christmas after all.Coming back to the post, Using these Banana Flowers Paruppu Urandai/Dumplings, I made this dish, Which I had never tried before, was very delicious, I have used Banana Flowers/Vazhaipoo in some dishes, even though I did not cook much all the time in it, as It is very time consuming, even this I took one whole day!, I am not scaring you off you know these flowers are very nutritious, but certainly a tedious job, I always loved it to unveil these flowers and wonder how beautifully God has created this. A few days back when I went to an Asian shop I saw these but just give it a thought, my H behind me said, shall we buy this ?, Mmm., I thought and said ok, and it was in a my fridge laying quietly, when I was going through Priya’s blog and saw these two recipes, I knew what I was going to do :), So here I am with this recipe………..As usual I had to tweak the recipe, actually started what Priya had done like here, to make a kozhambu, but when I came back from work, H said we had to go visit our friend tonight as their parents were leaving for India day after tomorrow, I just had time to make the Urundai/dumplings, pressure cooked them and left.Check out Viki’s blog, for a beautiful description of how to clean the Banana flowers, and how it looks like, and also check out this blog with beautiful photographs and description about the same.It is important to soak them in buttermilk otherwise it changes colour, you can note the difference of my Urundai and hers!.So, when I came back I had no time to go to the Grinding process in her recipe, So quickly I made this Rasam.

METHOD:To take the extract from Tamarind, just take 1/2 cup of water with tamarind and microwave it for a minute, Meanwhile, Take 2 litres of water, Bring it to boil, then add a some cold water to the microwaved tamarind, so that your hand is comfortable enough to handle the hot water then squeeze out the tamarind extract, and pour into the boiling water and then allow it to boil for few minutes until the raw smell of the tamarind disappears then add Rasam powder.Then add salt and the Banana Dumplings into them slowly, and you can see that the balls start floating to the surface, then using a pestle and mortar, grind pepper corns and cumin seeds to a coarse powder add this and Asafoetida to it. you can see in the picture below how the dumplings are floating to the top.

Meanwhile chop the onions and Tomatoes and set aside, In a wok, heat a tbsp of oil, once it is warm add mustard seeds, after they splutter add fenugreek seeds and cumin seeds when they change colour and chopped onions and curry leaves, once the onions are transparent add the chopped tomatoes and sauté for a minute so they get cooked well, add this whole Sautéed Ingredients to the boiling water.

The combination of Rasam with the dumplings was so delicious, and perfectly suitable for the cold weather, Kids did not ask for a dry curry or a papad, as they always when I make Rasam or Sambhar. They used the dumpling as a curry going well with Rasam :)).The Iyengar way of making this Rasam, you have to omit Sautéing of onion and Tomatoes, but just add the Dumplings into the Tamarind water and in the end season it with mustard seeds and curry leaves and of course do not miss adding the coarsely ground pepper and cumin seeds.An another look at my Vazhapoo Rasam, alas I cannot pass it on to you…

Garnish with coriander leaves and serve.

BANANA FLOWERS/VAZAHPOO/BAALE HOOVA

photo courtesy from www.shutterstock.com, while I was searching for a photo I found this in Google Images, the flowers were so beautifully photographed, I just fell in love with this, isn’t it so beautiful, so I picked this one up. Dear shutter stock thanks for your lovely clicks hope my readers would enjoy and visit your stock! of lovely Photographs.

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Hi all, Had to come back quick and fast, A quick post as it is only a day to go.., I still have two more post hope to do it by tomorrow night!, If every thing goes well :))This one is Paruppu (Dal) Urundai (Balls) means Dals made into balls and steam cooked, I feel this is a very a nutritious and definitely a healthy dish when compared to lot of fried goodies we love to make out of Dals, Here these Dal Dumplings can be made by any Dal, and sometimes you can add veggies to it and enjoy it as a wonderful snack, or a breakfast with a nice spicy chutney.When I bought a Banana Blossom flower, I started searching something new which I want to try out, as rarely I get to buy this vegetable, and when I saw this in priya’s blog, I knew what I was going to do for T and T started by Zlamushka, now taken care of by Lakshmi and Guest hosted by Nivedita, is a wonderful event, which I love to participate, as the bloggers are recognised are Tried and tested and bring them out into lime light, and I think this is a wonderful event which is like a crowning glory for all the lovely bloggers out there.

Coming back to the recipe, the method is simple, Interesting and delicious. You can do lot of variations too.., It is left to your Imagination.I tweaked this recipe a little bit, as I had not used Toor dal from 3 to 4 days, I decided I will add 1/2 and 1/2 of both the dals. The original recipe is here you can check in priya’s blog.

METHOD:Wash and soak the both the Dals for around 2 hours, Then drain them grind them coarsely with green chilles, Ginger, garlic and Fennel, To this add chopped coriander, curry leaves and chopped banana Flowers, mix them well, Make it into small balls and pressure cook them for 10 minutes like how you make Idlies, No weight on the pressure cooker.These Dumplings I have used to make this Paruppu Urandai Rasam.Thanks priya for both these dishes.

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This was one Night our Dinner (?), we all enjoyed it so well!!, Thanks to this lovely Lady, I still have to try her different Unusual Named recipes!!, My clicks are super good (?), I always keep writing that my clicks super stupid!, so I thought form now on I willl think positively (God knows how long I will think like this) and post the recipes which are just piling up in my computer!.As I said earlier not everybody gets these kind of chances to live and travel to different places and meet different people, but this lady seems to have really enjoyed this opportunity and has learnt lot of dishes with different names and most popular and a wonderful person, someday I hope to meet her, she never misses to update her status and lovely comments in my blog, I thank you lathaji! for your encouragement, advice and Of course how can I miss those lovely recipes!.I made this Nangainallur Rasam and Tomato Pulikaachal from her blog, and this Aloo-onion Roast was my side dish to the main dish!

NANGAINALLUR RASAM, PULIKAACHAL AND POTATO-ONION ROAST

NANGAINALLUR RASAM

INGREDIENTS:

1 medium sized Tomato

1/2 cup Toor dal

2 flake Tamarind

salt to taste

1 tsp Rasam powder ( Recipe given below)

1/2 tsp turmeric powder

1 tsp Mustard seeds

1 tsp cumin seeds

1/4 tsp Black pepper and Cumin powder

1 sprig curry leaves

few coriander leaves

ghee for seasoning

RASAM POWDER

2 cups Red chillies

1 cup Coriander seeds

1/5th cup Black pepper corns and cumin seeds

Roast them in a wok without oil and powder them in the mixie

METHOD

I have made rasam in the usual way I make, she has used microwave in making this rasam, I used or rather use microwave only to cook the tamarind, this way I can cook rasam very quickly and need not have to wait for the tamarind to soak!, I cooked tur dal and tomatoes with turmeric and water (1 to 1 1/2 cup)in a pressure cooker until they are soft (3 whistles) and mashed them.

Take a vessel, extract Tamarind juice from the tamarind and allow it boil with another 1/2 cup of water ( I asked you to add an extra 1/2 cup of water as I usually soak tamarind in just 3/4th cup or sometimes 1/2 cup of water), once it starts boiling and the raw smell disappears ( keep an eye when it is boiling and add litle bit more water if needed and see to it that the vessel doesn’t get discoloured) add the mashed cooked dal and boil it again with Rasam powder and allow it to boil for few more minutes in the end add pepper powder, cumin powder then temper mustard seeds and cumin seeds, add them to the rasam with finely chopped coriander and curry leaves and a bit of asafoetida give 2 more minutes to boil then immediately switch of the gas and close the lid, this keeps the aromatic goodness of the rasam!

TOMATO PULIKKACHAL

INGREDIENTS:

250gms Firm ripe Tomatoes

1 tbsp Tamarind paste

6 Red chillies

6 Green chillies

5 tbsp Sesame oil

Salt to taste

1/2 tsp Mustard seeds

curry leaves a sprig

few cilantro (coriander leaves)

1/2 tsp Turmeric

A pinch of Asafoetida

METHOD:

Take Tomatoes in a vessel and pour water until they are drowned and start boiling it, Let the water boil until all the Tomatoes get cooked and skin starts peeling off, Now drain the Tomatoes but do not throw away the water reserve it.

Allow the Tomatoes to cool and then peel away the skin and puree them. Add salt, tamarind pulp and resereve water.

Put oil in a wok and once it is hot add mustard seeds, after they splutter add asafoetida and turmeric break red and green chillies put them in the pan and saute for a minute

Then add the pureed tomato and bring it to boil, lower the fire to medium and simmer for 20 minutes until oil separates out, Garnish with curry leaves and coriander leaves.

I tweaked the recipe a little bit:

I did not throw away the peel, I grinded them completely with red chilles (I used Badgi chillies which gives colour and a little bit of spiciness too), and again added 2 bits of red chillies (Guntur). Above I have given the exact recipe of hers, the spiciness you can change to your liking and of course the chillies we use!, I had a little bit more Tomatoes than the weight indicated in the recipe and so I used other ingredients a little bit more or less according to the taste, the other thing I changed in this reicpe was I fried 1/2 tsp of Fenugreek seeds (Menthya) and 1 tbsp of Coriander seeds without oil and ground them into a powder, as it was not completely fine powder I put tomatoes and chillies in the same mixie and made them into a fine puree, I soaked tamarind in the drained water, so I did not use any extra water, as I wanted to use less water, Once the mustard crackled I added the Tomato puree and then the curry leaves, I never add curry leaves and asafoetida directly into the oil as I feel the curry leaves even though gives a lovely smell, might loose its value and I do not know why but my ayurvedic doctor long back asked me not to put asafoetida into the oil!, so I just blindly follow his instructions!, I always add it at the end. These were the little changes I made.

It was quite a lot I had made thinking it will stay for a day or two, but the next day when I was searching for it , I couldn’t find the bowl, dear H had taken all of them in his dabba!!

So I don’t have to say anything about how it tasted right? :))

POTATO-ONION ROAST:

INGREDIENTS:

1/2 Kg Small Potatoes

2 sprig curry leaves

Salt as required

4 to 5 tbsp of oil If you want you can add more oil

To Temper:

1 tbsp of Chenna Dal

1 tbsp of Urad Dal

1 tsp Mustard seeds

2 Green chillies (optional)

To Grind:

1 Onion medium

4 to 5 Red chillies

2 thin sliced brown breads (powdered in a mixie)

1/2 tsp turmeric powder

METHOD:

Pressure cook the potatoes, and when cool peel the skin of and keep them aside if they are little larger you can cut them into small cubes, Meanwhile Grind all the ingredients given under Grind to a fine paste, then add this ground mixture with salt and curry leaves to the peeled potatoes, mix well and leave it for 1/2 an hour or so to marinate.

Once it is marinated, Take a wok heat oil and add mustard seeds once it crackles add channa dal and urad dal, once it changes colour add little more turmeric and then the marinated potatoes, mix well and cook in a medium flame until well roasted and gives a brownish and golden colour.

Serve it hot with rice and rasam!

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Bisi (Hot), Bele (Lentils – Tuvar) Huli (Tamarind) Anna (Rice) or Bath (Mixed Rice), such a long name when I write it in English, Bisibelebath also called B – cubed in south Karnataka is a very famous Rice variety, absolutely delicious, to all the 5 senses, If you ever visit Bangalore you should definitely try this out!!, you will fall for it. Bisibelebath is served with Boondi in Hotels and usually with a raitha or crisps or papads in Homely way!!, However it is served this a one pot meal and Gorgeous!!!.Basically Bisibelebath is made of Rice, Tuvar dal and Tamarind, Adding Vegetables is becoming an interesting addition and also this addition helps kids eat more vegetables with lot of side dishes to go with it!!, So you must be wondering why I called it Tomato Bisibelebath because I have substituted Tomatoes in place of Tamarindand it was so colourful to look at and also to our taste buds.It’s so funny, I have never posted a Bisibelebath recipe till today, I have never been able to take a good click of it!!, I definitely make it once in a week or by fortnight!!, as it is the quickest I can muster up when I am in a hurry!!, you wouldn’t believe would you!! but that’s true..This time I had loads of tomatoes and didn’t know what to do..,

TOMATO BISIBELE BATH (TOMATO AND LENTILS SPICED RICE)

I couldn’t get a good click of my Ingredients….

INGREDIENTS:

1 Cup Tuvar Dal

3/4th Cup Rice

1 Cup Mixed Vegetables

450 gms of Tomatoes

1 tsp Turmeric Powder

Salt as Required

5 to 6 Cups of Water

MASALA SPICE TO BE GRINDED:

1 tsp of oil

2” inch of Cinnamon

2 to 3 Marati Moggu

1 Cardamom

1/4 tsp of Black Pepper

1/4 tsp Fenugreek Seeds

2 tbsp of Chenna Dal (Bengal gram dal)

2 tbsp of Urad Dal

4 tbsp of Dhania or Coriander seeds

6-6 Dry Red Chillies (6 Guntur and 6 Badgi Dry Red chillies)

2 to 3 Flakes of Tamarind

1/2 tsp of Asafoetida (If using hard fry them with other ingredients)

GRIND WITH

1/4 Cup of Dry Copra/Kobbari

1/4 Cup of Fresh Grated Coconut

If you cannot find Dry Copra or Kobbari you can substitute with Dessicated coconut

SEASONING:

3 to 4 Tbsp of Ghee or Clarified butter

2 Sprigs of Curry leaves

1 tsp of Mustard leaves

2 to 3 Tbsp of Cashewnuts Broken

METHOD:

First of all In a Pressure cooker Add around 5 cups of water and then add turmeric powder and washed Tuvar dal and allow it to Boil when Tuvar dal is 3/4th cooked, Add all the chopped vegetables ( Peas, carrots, Beans, Double Beans, Avarekkai (vaal Beans/Papdi Lilva Beans), Broad Beans, Soya Beans etc., ) and then around 450 gms of peeled and chopped Tomatoes which I made it into a puree in the mixie and allowed it to cook until they were 3/4th done.

While they are cooking in an other stove, take a wok add a tsp of oil when it is hot add fenugreek seeds (fry until reddish or golden brown in colour), cinnamon stick, Marati moggu, pepper and cardamom and fry with broken red chillies in a low flame and keep it aside, then again add a tsp of oil when hot add the dals and Coriander seeds and fry them in a low flame unitl nice aroma comes out and the colour of the dals change take them out and keep aside. Allow all the roasted ingredients to cool.If you are using Dry copra fry the grated copra without any oil in the wok until golden brown in colour and keep aside.

Once the Roasted Ingredients are cool grind them in a mixie to a coarse powder then in the last round add the roasted Copra and fresh coconut and grind them into a fine paste, and keep aside.

If you want you can only use Dry Copra or Coconut or Dessicated coconut which will be in the form of a fine or Coarse powder as you like to Grind it and this can be kept for a long time and can be used when ever you want to prepare Bisibelebath.

If you use Fresh coconut you have to use the Powder immediately.

When the Dal was 3/4th done I added turmeric and the pureed tomatoes allowing it to cook so that the raw smell of the Tomatoes disappear.

When the Tomato puree, Tuvar dhal and vegetables are cooking, Now with another cup of water mix all the Grounded ingredients dissolve it well, so that their is no lumps and add it to the 3/4th cooked Tomato puree, dhal & veggies. mix well and allow it boil for a few minutes then add washed rice with required amount of salt mix well and close the lid, with the whistle to the pressure cooker.

Keep the stove in a low flame around 15 to 20 minutes exactly by then Rice cooks well with all the other ingredients, sometimes it whistles sometimes it won’t but you can just put of the stove exactly after 20 minutes.

Once when the cooker cools down open the lid and mix well and keep aside.

In a separate wok heat Ghee then add mustard seeds once they splutter add the chopped cashew nuts and if need it is optional you can add one or two dry red chillies and once they change colour put of the stove add curry leaves saute for a second pour it on to the Ready Bisibelebath mix well and serve hot with a dollop of Ghee, popadums/ crisps/ Raitha.One more tip:This tip was given to me by our cooking contractor, who was a regular at our house for most of the marriages and functions told me adding a 1/4 Kg of Seegumbala kaayi / Red pumpkin / Gumadakayya / Parakikaya to the BBB, which gives a natural sweetness to the dish as the veggie itself is sweet to taste, than adding jaggery in it!!, I have told 1/4 Kg that is depending on how much quantity you are cooking, I just told you as he told me as always they speak in large quantities, so, you can use this vegetable in small quantity depending on quantity you are preparing.One more thing you should know is that if you find that BBB has become thick you can always boil a cup of water, and mix it and serve, In Hotels they serve BBB like a gravy!!

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Hello and welcome, I am Jayasri – As every other food blogger says, I am the Author, writer, cook, Recipe creator and photographer and all other roles behind this blog.
An e-diary showcasing my Journey through the spices and condiments in my everyday life. vegetarian and Vegan recipes with healthy cooking and baking bites for a healthy lifestyle. For any queries and feed back contact me by dropping an email - Jayasri.myvegfare@gmail.com Read More…

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Hello and welcome, I am Jayasri – As every other food blogger says, I am the Author, writer, cook, Recipe creator and photographer and all other roles behind this blog. An e-diary showcasing my Journey through the spices and condiments in my everyday life. vegetarian and Vegan recipes with healthy cooking and baking bites for a healthy lifestyle. For any queries and feed back contact me by dropping an email - Jayasri.myvegfare@gmail.com Read More…